The stories of my life on a little island in the middle of the Mediterranean sea ... and my occasional adventures beyond these shores.

Thursday, 10 March 2011

I Used To Get Home In The Darkness But I Don’t Anymore

Now I arrive to this.

Sunset (4)

And in our yard I am greeted by these

March-1

and these.

March1-1

As much as I love winter, I think Spring is the most cheerful month. It is certainly my favourite month. In my mind, Spring is a bit of a tomboy – warm and sunny with sudden storms and gusts of wind. Bouts of rambunctiousness are followed by periods of tranquillity. I always find Spring to be energising to my soul.
For some reason, it also puts me in the perfect frame of mind to cook – nothing too grand, of course. In my book, simplicity is key. So here’s a simple recipe (courtesy of Emeril Lagasse from Foodnetwork) for you to try. My tweaks are in brackets.

Pasta With Wild Mushroom Cream Sauce
Serves 4

Ingredients
  • 12 ounces orchiette pasta (I used penne)
  • 2 tablespoons olive oil
  • 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
  • 1/4 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 2 teaspoons minced fresh thyme leaves (I used dry)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups heavy cream
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons finely chopped chives (I used dry)
  • (200g bresaola* – I added this because my husband likes to have some meat in his pasta)
*Bresaola is air-dried salted beef that is left to age for 2-3 months until it turns a dark red colour. It is a very lean cut of meat (not much use here since the recipe calls for cream Eye rolling smile).

 

Directions

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt and pepper, and cook, stirring, until fragrant, 2 minutes. (Add the bresaola and cook for 3-4 minutes). Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.

Pasta and mushrooms (18)

18 comments:

  1. Loree I envy you! Lucky you... Spring is already there for you while we still have cold weather, we had snow again last week.
    Thanks for the recipe. New ideas for pasta dishes are always welcome in my home.
    Sue.

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  2. Yay Loree...what a beautiful post..beautiful skyscapes and blooms...so lovely to see! and gorgeous pasta recipe of course! Beautiful...have a sparkling wkd ahead...enjoy getting home in the light!
    Kiki

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  3. i think i'll try your tweaked recipe. thanks for sharing, loree. :)

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  4. Delicious...all of it. Have a wonderful day ~ xox Alexandra

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  5. we're moving an hour forward this weekend, which means i'll be going home with still daylight. it's a good feeling :)...perhaps i'll be inspired to cook as well.

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  6. miam miam!!! i love mushroom, such a tasty receipe to try this week-end! thanks Loree for your inspiring post :)

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  7. and I discovered the first daisies in our grass !Youpeee, that means spring arrives ! Also my favorite season. Everything looks so green here and smells so fresh ! Your Pasta dish looks delicious !

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  8. that recipe sounds scrumptious!

    enjoy the colorful blossoms, my friend! here in the states we had frost on the rooftops this morning, so spring is not quite here --- yet.......

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  9. For some reason, everyone's blog is featuring pasta dishes today. I think that is telling me something. Pasta, mushroom, and cream...doesn't get any better!

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  10. Pasta + mushrooms = perfection!

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  11. I am so envious! I miss Summer already.

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  12. Hello Loree!
    Just found your fab blog via 'Renee's Scribbles'. It is absolutley beautiful here and I love the photographs you have posted here and in the sidebar.
    Just had to sign up to follow you and I notice I'm follower number 100 (pause for a fanfare):)
    I'm a complete pasta nut so what more can I say except thank you for your wonderful post and delicious recipe. Looking forward to visiting you again very soon.
    Warm wishes
    Carol

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  13. what lovely sights to come home to!

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  14. Hope your week has started out well, Loree. What are you up to? ~ xox Alexandra

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  15. Oh Loree, you have such pretty flowers to see, and they are all so gorgeous!

    I share the same feelings about cooking in the spring time..the reason is unknown to me too, or could it be of fresh air?

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  16. Bravo ! :))
    I liked this post superb !
    Very varied with great pictures, a delight to read !

    Bye**

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  17. Lovely sunset and spring flowers! The recipe looks delicious, Loree. :)

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Thanks for stopping by. I read and appreciate every one of your comments. However, I prefer to go back to your blog and leave a message rather than reply to your comments here.

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